Pōro Puarere - Rice Bubble Pops

1. Add the puarere (rice bubbles), pū kākano (muesli) and chopped mini M&M’s in to a large bowl. Leave to the side.
2. To a frying pan or large pot, add the pata (butter) and mīere raihi parauri (brown rice malt syrup). Bring this simple karamea (caramel) to a simmer over medium heat.
3. Once it is bubbling and starts to thicken, reduce the heat to low. Add the pata kākano me te nati (seed and nut mix butter), rau kikini whakauruuru (mixed spice), wanira (vanilla) and (tote). Stir for another minute and remove from the heat.
4. Pour the warm mixture in to the puarere (rice bubbles) and pū kākano (muesli). Whakaranuhia - combine everything together.
5. One at a time, roll the mixture in to 20 - 25 small balls. The mixture needs to be squished together tightly with your hands first and then rolled in to a ball shape.

Te Mahi Pōro Puarere - Making Rice Bubble Pops

1. Line a large tray with baking paper.

2. Chop the tiakarete mā (white chocolate) in to small pieces. Add to a medium, heat proof bowl.

3. Place it over a pot of barely simmering water (about 3 cm deep) and gently melt. Make sure the bowl doesn't touch the water. White chocolate can be quite sensitive, this method allows it to melt gently. Once fully melted, remove from the heat.

4. One at a time, dip a third of an ice block stick in to the tiakarete mā (white chocolate) and pierce them in to the pōro puarere (rice bubble balls). Place them on the prepared tray.

5. Whakamātaohia (refrigerate) for 5 - 10 minutes until the tiakarete mā (white chocolate) has
   hardened and the ice block stick is secured in place.

6. Dip each pop in to the remaining melted tiakarete mā (white chocolate). Shake off the excess and sprinkle with rōpere tauraki-tio (freeze dried strawberries). Return to the baking paper.

7. Whakamātaohia - refrigerate, for 20 minutes or until the chocolate is set. These will keep well in the fridge, in a sealed container for a week.